A classic combination of chocolate and peanut butter are used for this delicious peanut butter truffle recipe. A very easy and healthy refrigerated dessert that’s great to have on hand when a sweet tooth craving strikes!
When it comes to dessert combinations, peanut butter and chocolate is really hard to beat. Maybe only chocolate and rice krispies can give this combination a run for its money, but ultimately this is one of my favorite flavor combinations. EVER.
I guess I should clarify, flavor combinations. Rice krispies give dessert a crunch, which if we’re gonna get technical is actually a texture. So maybe that doesn’t even count?
Besides having a great flavor combination, and a fabulous smooth truffle texture, there is one other thing that’s great about these little balls of joy. Added protein!
Like most of my dessert recipes, I try to throw a little added protein powder into the mix. This time I had some extra natural protein in the recipe, too. With what? Chickpeas! In a revamped recipe along the lines of a ‘dessert hummus,’ chickpeas were combined with peanut butter and frozen into a truffle form of dessert.
Sooo these truffles are also pretty low in sugar. The amount of sugar you have in these things really depends on how much chocolate you want as a coating. Truffles that are completely covered in chocolate have 4 g of sugar per truffle (and 4 g of protein). Or you can drizzle chocolate over the top and get much less sugar added from the dark chocolate.
I actually preferred the truffles drizzled in chocolate better!
Some of these truffles were drizzled with melted dark chocolate chips, and some of them were drizzled with the same chocolate oil, peanut butter, and chocolate mix I used for the homemade crunch bars. Both were pretty.freaking.fabulous.
I also used my homemade cinnamon peanut butter to make these truffles, but I think any natural nut butter would be good.
Peanut Butter Truffles
- 1 cup of cooked chickpeas (canned are good, as long as thoroughly rinsed)
- 1/2 cup of natural peanut butter
- 1 tablespoon honey
- 1/2 scoop of vanilla protein powder (I used Body Fortress)
- 2/3 cups crispy rice cereal
- 1/2 cup dark chocolate chips (or any dark chocolate of choice)
- Add chickpeas to a food processor. Process on low until you have a crumblike consistency (2-5 minutes).
- Add peanut butter and protein powder to chickpeas. Continue to process another 3-5 minutes until your mix becomes more smooth.
- Add honey, and mixture should become completely smooth in 1-2 minutes.
- Add mixture to a bowl and mash in crispy rice cereal.
- Form into balls about the size of a tablespoon, and place on a baking sheet. Freeze for 30 - 60 minutes.
- Once balls are frozen, melt chocolate in a large bowl in the microwave, stirring every 20-30 seconds until completely melted.
- Stir truffles into melted chocolate and place back on baking sheet. Freeze and additional 30 - 60 minutes.
- Truffles can be stored in freezer or refrigerator!
Calories are for 1/4 cups of melted dark chocolate chips as coating.1 truffle is 3 Weight Watchers points.
Serving Size 1 ball
Amount Per Serving
% Daily Value
Total Fat 5.3 g
Saturated Fat 1.6 g
Unsaturated Fat 3.1 g
Cholesterol 2.7 mg
Sodium 79.8 mg
Total Carbohydrates 9 g
Dietary Fiber 1.6 g
Sugars 3.9 g
Protein 3.8 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
These truffles reminded me of the big boxes of chocolate you find on Valentine’s Day. Only 100x better. And cheaper for me, since I could make them for myself instead of buying them for myself. (I hope I’m not that only one who actually bought these things for themselves at more than one occasion!) No biting into a random, over processed and sugary mystery chocolate, which ends up getting tossed in the trash before you sift around for a more promising option. These peanut butter truffles have no surprise factor, and are 100% delicious. 🙂
Want more dessert ideas? Check my latest healthy dessert round-up!